As I mentioned last week, Brendan and I have been on a bit of a healthy eating kick lately. While lentils have become a total staple in our kitchen, I can’t neglect my tried and true quinoa. It may be a bit pricier than the dried beans I buy, it’s just so freaking tasty and versatile! Last week, we knew we wanted quinoa, but Brendan requested “something different.” That didn’t really give me a lot to go on, but hey, I’m always up for a challenge.
I decided to go with this Thai-inspired veggie bowl. With cabbage, broccoli, carrots, and edamame this dish if full of great ingredients, each of which is readily available in the food store. It always gets on my nerves when I have to travel to four or five stores to get one measly ingredient – that certainly isn’t the case here. Nope, with everything easy to find at Shoprite this is a dinner that’s easy to throw together, but tastes a bit elevated from the everyday. The secret? The spicy peanut sauce!
Again, all of the ingredients for the sauce were already sitting in my pantry. Even if you don’t have them on hand, I promise you won’t have to search high and low for them. And yet, the flavor that comes from combining peanut butter, soy sauce, and red pepper flakes just makes a slightly unexpected and completely addictive sauce. I’ll warn you that as the leftovers sit, the heat will permeate the sauce and get a bit spicier, but if you’re like me that will just make it even better!
Together, the veggie quinoa bowl and the spicy peanut sauce make such a happy, healthy dinner. I added pork because I was giving Brendan vegan/vegetarian dinners the rest of the week and the poor boy just wanted some meat, but this would be an amazing meat free dinner! Without a doubt, I can guarantee that we’ll be making this again…and once you try it, you’ll want to, too!
Thai Vegetable Quinoa Bowl with Spicy Peanut Sauce
- Olive Oil
- 1/8 tsp sesame seeds
- 1/8 tsp red pepper flakes (or dried Thai chilies, finely diced)
- ½ onion, finely chopped
- 3 – 4 cloves garlic, minced
- Small head broccoli, chopped
- ½ head red cabbage, thinly sliced
- 3 large carrots, shredded
- 1 cup quinoa, soaked and drained
- 2 cups vegetable stock
- 1 tbsp soy sauce (GF if necessary)
- 1 cup edamame
- ½ lb thinly sliced sautéed chicken or pork (optional)
- Spicy Peanut Sauce
- ¼ cup creamy peanut butter
- 3 tbsp water
- 3 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp honey
- 1/8 tsp sesame seeds
- ¼ tsp red pepper flakes
- ¼ tsp ground ginger
- ½ tbsp dried cilantro
- Heat olive oil over medium high heat. Add sesame seeds and red pepper flakes, and sauté for a minute or so. Add in onion and sauté for a few minutes until translucent. Add garlic and sauté until fragrant, about 30 seconds.
- Stir broccoli, cabbage, and carrots into onion mixture. Reduce heat to medium, and cook for a few minutes until the cabbage starts to wilt.
- Stir in quinoa, vegetable stock, and soy sauce. Raise heat to high, bring to a boil, then reduce heat to low, cover, and simmer for roughly 20 minutes until the quinoa is cooked and most of the liquid is absorbed.
- While the quinoa cooks, prep the peanut sauce. Combine the peanut butter, water, vinegar, soy sauce, and honey and microwave for 15 seconds or so until the peanut butter is loose enough to stir. Stir until it is a homogeneous mixture. Add sesame seeds, red pepper flakes, ginger, and cilantro and stir to combine.
- Stir in edamame and meat, if using, and cook uncovered for another 5 – 10 minutes.
- Serve hot, topped with spicy peanut sauce.